Preheat the oven to 350°F (180°C, or gas mark 4).

Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick cooking spray.

In a large bowl, sift together the cocoa powder, flour, baking powder, baking soda, salt, coconut milk powder (if using), and cinnamon.

In a medium bowl, whisk together the tahini, agave nectar, applesauce, vanilla extract, and nondairy milk.

Fold the wet ingredients into the dry ingredients, being careful not to overmix.

Pour the batter into the prepared loaf pan.

Bake for 65 minutes, or until a toothpick inserted into the center comes out clean.

If the loaf browns too quickly, loosely cover with foil.

Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack.

Let cool completely before slicing or storing.